Important Notice on Current Butchery Operations
Our butchery is currently closed for staffing reasons.
This page provides background information on our traditional craft, regional livestock, and the historic roots of the house.
Our hotel remains open as usual. Please arrange your arrival in advance by calling +49 7165 8062.
We, the Mayer family, are pleased to share a little of the traditional background of our house.
Our tradition since 1785
Our family-run house in Goeppingen-Hohenstaufen, between Schwaebisch Gmuend and Goeppingen, has been associated with innkeeping and butcher craft since 1785.
A central part of this history was the in-house slaughterhouse with an elevated rail for pigs, steers, cattle, and calves. This made traditional in-house processing possible directly on the premises.
The Goldener Ochsen was historically documented as an inn with butchery and agriculture. The agricultural part of the property was given up in 1960; after that, the meadows and fields were leased out.
Historic craft tradition: The combination of inn, butchery, and in-house processing shaped the character of the house for generations.
Our philosophy: regional sourcing and quality
Our cattle and pigs traditionally came from nearby farms.
Transparency and short distances from farm to house were always important to us. Either the animals were transported to us over a short distance, or the farmers brought them directly.
This close regional connection formed the basis for careful selection, traditional handling, and a strong relationship with the surrounding countryside of Hohenstaufen.
Regional principle: Short transport routes and direct sourcing from nearby farms were long an important part of the house tradition.
Photo gallery
Homemade specialties
Recipes and production knowledge were preserved within the family for generations, passed on, and refined over time.
- In-house production of sausages, ham, and meat specialties.
- Traditional tinned sausages.
- Careful craft preparation in long-established Swabian style.
Great importance was always attached to meat quality, careful processing, and selected ingredients in order to preserve the traditional character of the house.
Language: Please note that we primarily speak German.